海苔虾饺Steamed Prawn Dumpling with Sea Moss

材料：
海苔少许、虾肉200克、竹笋少许（全剁碎）

调味料：
盐、糖、胡椒粉及麻油适量、生粉15克、白油40克、浸软干贝丝少许

饺子皮：
澄面粉150克、生粉150克、滚水300毫升

做法：
1.把所有剁碎的材料和调味料混合成馅料。
2.把澄面粉和生粉混合、加入滚水揉成面团。
3.把一小粒面团杆成饺子皮，包入适量馅料，形成凤眼状，然后蒸熟。上桌时撒上干贝丝、鱼子酱及莞荽。

【小贴士】
蒸的过程不宜太久，大约蒸4分钟就已经足够。

Stuffing Ingredients: (chopped)
a few Sea Moss, 200g prawn meat, some bamboo shoot

Seasoning:
dash of salt, sugar, pepper and sesame oil, 15g potato starch, 40g shortening, a few dry scallop (soaked and shredded)

Dough Ingredient:
150g tang mien flour, 150g potato starch, 300ml boiling water

Method:
1.Put the chopped sea moss, bamboo shoot and prawn meat in a bowl, mix up evenly, marinate with seasonings, blend thoroughly to make stuffing.
2.Mix Tang mien flour and potato starch with boiling water and knead to make dough.
3.Wrap the stuffing with dough skin, make into the shape of phoenix eyes at the joint. Topped with shredded scallop, tobiko and piece of Chinese parsley.Steamed to cook.